Strawberry salad with vanilla panna cotta

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By: Frank Bordoni From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.75 / 5 (4 votes)

Prep time:
15 min, plus 6 hrs chilling time
Cook time:
10 min

Individual vanilla creams served with a herby strawberry salad - another winning summer dessert from Frank Bordoni


1. For the panna cotta, sprinkle the gelatine over the milk in a small bowl, set aside. Place the cream, crème fraîche, honey and sugar in a small saucepan. Split the vanilla pod down the entire length and scrape out the seeds with the flat side of a knife. Add the seeds and pod to the pan.

2. Bring the cream mixture to a simmer but do not allow it to boil. Remove from the heat, and add the gelatine. Stir well. Strain the entire mixture through a fine meshed strainer and divide between four wetted custard cups or ramekins. Chill in the fridge for at least 6 hours or overnight.

3. Place the strawberries in a serving bowl. Add the granulated sugar, elderflower cordial, lemon balm, lime juice and the chopped basil leaves. Leave to macerate for 40 minutes.

4. To serve, run the tip of a small, sharp knife along the edge of the panna cottas. Dip each custard cup briefly in hot water and invert onto a plate, shaking the cup to release the panna cotta. Serve with the strawberry salad.


For the panna cotta

  • 2 tsp gelatine
  • 2 tbsp milk
  • 250 ml double cream
  • 300 ml crème fraîche
  • 2 tbsp clear honey
  • 2 tbsp sugar
  • 1 vanilla pods, or 2 tbsp vanilla extract
  • 2 tbsp caster sugar, halved

For the salad

  • 1 punnet strawberries, halved
  • 3 tbsp sugar, granulated
  • 1 tsp elderflower cordial
  • 0.5 tsp lemon balm, very finely chopped
  • 0.5 tsp fresh lime juice
  • 1 sprig leaves basil

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